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Chuchkella
submitted by rcoen from Tipperary, Ireland
Grape and Walnut Candies
36 whole walnuts, shelled 4 pounds of green or purple seedless grapes 1 tablespoon of potato starch
dissolved in 1 tablespoon of cold water
String the walnuts in the following manner: Tie a knot one inch from the ends of the two strings
each 12 inches long. Then thread the end of one string through the eye of a strong needle. As if you
were stringing beads, insert the needle through the center of 18 walnuts. Tie a knot after the last
walnut and join the unstrung end of the string into a loop. Thread the second string and loop the
other walnuts similarly. A cup at a time, puree the grapes in an electric blender for about 10
seconds high speed, or until they liquefy. Strain the blend through cheese-cloth-lined sieve set
over a 2-quart saucepan and discard the skins. Bring the blended puree to a boil over high heat,
stirring occasionally. Boil briskly, uncovered, for about 15 to 20 minutes, or until the blend has
cooked down to two cups. Stir in the potato starch-water mixture and stirring constantly, cook
another minute or two, until the sauce thickens enough to coat a spoon heavily. Set aside. Holding
the looped end, dip the strings of walnuts into the sauce, coating them thoroughly. Hang the loops
outdoors where they will quickly dry. Place a paper plate under the strings to catch the drippings.
If you have a fan then you can dry them even quicker indoors. When the nuts have dried and are no
longer sticky to the touch, warm the juice to lukewarm and dip the walnuts again. Dry as before,
then repeat the dipping and drying process two or three more times, until the nuts are completely
coated and there is not longer any separation between them.
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submitted by rcoen from Tipperary, Ireland
Grape and Walnut Candies
36 whole walnuts, shelled 4 pounds of green or purple seedless grapes 1 tablespoon of potato starch
dissolved in 1 tablespoon of cold water
String the walnuts in the following manner: Tie a knot one inch from the ends of the two strings
each 12 inches long. Then thread the end of one string through the eye of a strong needle. As if you
were stringing beads, insert the needle through the center of 18 walnuts. Tie a knot after the last
walnut and join the unstrung end of the string into a loop. Thread the second string and loop the
other walnuts similarly. A cup at a time, puree the grapes in an electric blender for about 10
seconds high speed, or until they liquefy. Strain the blend through cheese-cloth-lined sieve set
over a 2-quart saucepan and discard the skins. Bring the blended puree to a boil over high heat,
stirring occasionally. Boil briskly, uncovered, for about 15 to 20 minutes, or until the blend has
cooked down to two cups. Stir in the potato starch-water mixture and stirring constantly, cook
another minute or two, until the sauce thickens enough to coat a spoon heavily. Set aside. Holding
the looped end, dip the strings of walnuts into the sauce, coating them thoroughly. Hang the loops
outdoors where they will quickly dry. Place a paper plate under the strings to catch the drippings.
If you have a fan then you can dry them even quicker indoors. When the nuts have dried and are no
longer sticky to the touch, warm the juice to lukewarm and dip the walnuts again. Dry as before,
then repeat the dipping and drying process two or three more times, until the nuts are completely
coated and there is not longer any separation between them.
http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at
Food.Chat: http://www.simpleinternet.com/foodchat/
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/